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Pasta Primavera

A vibrant and colorful dish that combines tender pasta with a medley of sautéed seasonal vegetables, topped with Parmesan cheese, making it a delightful and wholesome main course.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (any type you prefer)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 each red bell pepper, thinly sliced
  • 1 each yellow bell pepper, thinly sliced
  • 1 medium zucchini, sliced
  • 2 medium carrots, julienned
  • 1 cup cherry tomatoes, halved
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh basil, chiffonade
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Toss in the bell peppers, zucchini, and carrots. Cook for about 5-7 minutes until they start to soften.
Adding Cherry Tomatoes
  1. Add the halved cherry tomatoes into the mix and stir continuously for another 2-3 minutes, ensuring they are warm but still hold their shape.
Combining with Pasta
  1. Add the drained pasta to the vegetable mixture. Stir well and gradually add reserved pasta water if needed to create a light sauce. Season with salt and pepper to taste.
Garnishing and Serving
  1. Remove from heat and stir in the grated Parmesan cheese and fresh basil. Serve immediately and enjoy the scrumptious flavors!

Notes

Feel free to mix and match vegetables based on your preferences. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze and reheat gently in a skillet or microwave.